Zucchini Pesto Pasta

This awesome Zucchini Pesto Pasta recipe makes 2-3 servings.


– 1 organic zucchini grated

Dandelion Leaf or Basil Pesto
– Half bundle washed organic dandelion leaves (or basil)
– 1/4 cup grapeseed oil
– 1/4 cup filtered water
– 3 cloves garlic
– 1 tsp ginger
– squeeze of lemon
– 4 tablespoons pine nuts (or walnuts)
– pinch of salt and pepper
– cheese of choice, if desired

– Tomatoes
– cucumber
– red pepper


1) Clean and use a spiralizer or grater to make zucchini into ‘’noodles’’, set aside in a bowl

2) Add dandelion leaves and oil together in a food processor and blend for about 30 seconds, scrape down sides. (may need to repeat until the leaves are all up blended up)

3) Then add remaining ingredients, blend together, (again you may have to scrape down sides)

4) Dice tomatoes, cucumber, and red pepper

5) Add pesto and vegetables to zucchini noodles, mix well


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